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• Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477. Tribune-Star

  

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January 6, 2013

TRIED ‘N’ TRUE: A recipe for persimmon pie in the new year

Jackie Lindley Special to the Tribune-Star The Tribune Star Sun Jan 06, 2013, 05:03 AM EST

Happy New Year! I can’t believe we are starting a new year. I pray you all have a very good and healthy year.

Last summer some friends and I were eating pizza and another friend came up and asked me if I had a recipe for persimmon pie. She had had a piece at another eating place. She said it was really good, so I thought I would share with you all. You can use your own pie crust or buy one.

Persimmon Pie

1 - 9-inch unbaked pie shell

3⁄4 cups sugar

1 egg beaten

1 teaspoon vanilla

1⁄3 cup milk

1 cup persimmon pulp.

1 cup flour

1⁄2 teaspoon baking powder

1⁄4 teaspoon salt

1⁄4 teaspoon cinnamon

Dash nutmeg

Whole pecans (optional)

• In a mixing bowl, combine egg, sugar, vanilla, milk and pulp. In another bowl combine dry ingredients, except nuts. Stir dry ingredients gradually into first mixture until well mixed. Pour into pie crust. Garnish with whole pecans if desired.

• Bake 350 degrees for 30-35 minutes or until pie test done. Great with whipped cream or ice cream.

*Note: If I don’t have any nuts, I use extra pie crust cut into design. Leaves, pumpkins and etc.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.

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Copyright 2013 News From Terre Haute, Indiana. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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